Peach Cream Cheese Cake

I still have a few leftover peaches from our peach farm visit and while I love baking peach pie and peach cobbler, I looked for a different peach recipe. I found this recipe online and I got so excited because I have all the necessary ingredients to make it. 

What a pretty cake! Not only does it look good from the outside but it is delicious inside. A piece of this cake is perfect with a cup of hot coffee in the morning and/or tea in the afternoon.

PEACH CREAM CHEESE CAKE

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Yield: 1 cake (using 9x3-inch springform pan)

INGREDIENTS:

Streusel topping:

1/3 cup granulated sugar

1/2 cup flour

3 tablespoons butter, cold and cubed

Cream cheese filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges

half of one peach, for decorating

INSTRUCTIONS:

1. Preheat oven to 350°F with rack in middle. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the sides of the pan with butter or cooking spray.

To make streusel topping:

2. Combine the sugar, flour, and butter (chilled and cubed) in a medium bowl. Mix with hands or fork, or a pastry blender until crumbly. Set in the refrigerator until ready to use. 

To make cream cheese filling:

3. In a medium bowl, using electrical mixer, beat softened cream cheese and granulated sugar until smooth for about 30 seconds. Add vanilla extract and an egg, and beat for about a minute more until combined and very smooth. Set aside.

Make a cake:

4.  Sift flour, baking powder, baking soda, together into a medium bowl.

5. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

6. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

7. Transfer the cake batter to the springform pan. Spread cream cheese mixture evenly on top. Top with sliced peaches. Sprinkle the streusel mixture over the fruit.

Red Velvet Cake

Red Velvet Cake is a classic all-American cake. Traditionally, it is prepared as a layer cake filled and covered with smooth cream cheese frosting and is a favorite any day but is especially served on Christmas or Valentine's Day. I stumbled upon this recipe from Tatyana of Tatyana's Everyday Food when I was searching for a cake to prepare on Valentine's Day. This cake is moist and delicious. My family and I loved it. Surely, this cake is a beauty to behold and a delight to eat!

RED VELVET CAKE

INGREDIENTS:

1 cup (236 ml) whole milk

1 tablespoon (14ml) vinegar

3/4 cup (170g) butter, melted

1 1/2 cups (300g) white granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 3/4 cup (218g) all-purpose flour

4 teaspoons (16g) baking powder

2 tablespoons (14g) cocoa powder

red food coloring

16 ounces (453g) cream cheese, softened

1 cup (226g) butter, softened

4 cups (500g) confectioner's sugar

2 tablespoons (30ml) heavy cream

1 teaspoon vanilla extract

strawberries for garnish, optional